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Summer Tomato Risotto with Pesto




Source of Recipe


Internet


List of Ingredients




Pesto

Three cups fresh basil leaves, torn by hand and loosely packed
Two tablespoons pine nuts
Two cloves garlic, peeled and crushed
One-half cup extra virgin olive oil
One-half cup freshly grated Parmesan

Place basil, pine nuts and garlic in blender or food processor. Process for about 30 or 40 seconds. Scrape down sides with a rubber spatula. With the machine running, add the oil in a thin, steady stream through the feed tube. Remove to a bowl and stir in the Parmesan. Taste and add salt, if necessary. Cover and leave at room temperature until ready to serve.

Risotto

Two tablespoons extra virgin olive oil
Three-fourths cup finely chopped yellow onion
Two cups Arborio rice
One pound ripe tomatoes, peeled, cored, seeded and coarsely chopped
Three Knorr vegetable broth cubes dissolved in six cups boiling water
Two tablespoons unsalted butter
One-third cup freshly grated Parmesan (Parmigiano-Reggiano, if possible)


Recipe



Heat oil over medium heat in a risotto pot or 14-inch non-stick skillet. Keep broth at a low simmer in a pan nearby. Saute onions in the oil over medium heat until they are translucent but not brown. Add rice and stir to coat well with the oil, about two to three minutes, or just until rice has turned opaque. Add tomatoes and their juices and continue stirring, until broth reduces. Continue adding more broth, one-half cup at a time. Stir frequently so rice doesn't stick and only simmers. Make sure it doesn't boil. In about 18 minutes of cooking and stirring the rice, and after most of the broth has been added and absorbed, the rice should be done--tender but al dente. At this point reduce heat to low and add butter and cheese. Add a little more simmering broth if rice seems dry. Taste and add salt, if needed. Serve immediately as rice will overcook if allowed to sit. Mound rice in hot bowls. Then put a teaspoon of pesto on top of the mounded rice and swirl into the risotto.

Yield: About Four Servings